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Tex-Mex Jalapeno Deviled Eggs

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

A spicy twist to a traditional dish. Great for a potluck, appetizer, or side dish.

Ingredients

  • 7  Eggs
  • ¼ cups Mayonnaise
  • 1 Tablespoon Chopped Cilantro
  • 1 Tablespoon Chopped Green Onions (Heaping, Including The Green Part)
  • 1 Tablespoon Chopped Nacho Jalapeno Peppers (Or More If You Like More Heat)
  • ¼ teaspoons Ground Cumin
  • ¼ teaspoons Chili Powder
  • ¼ teaspoons Ground Black Pepper
  • 4 dashes Salt (or Salt To Taste)
  • 14  Small Slices Of Nacho Jalapeno Peppers (For Garnish)
  • 1  Lime (Quartered Or Cut In Eighths For Garnish)

Preparation

Hard boil the eggs according to your preferred method for hard boiling. Then drain off the water, run them under cold water and let them cool. Once cooled, remove the shell. Cut each egg in half lengthwise. Carefully remove the yolk from each egg with a small spoon and put the yolks in a medium size bowl. Set the whites on a plate. Use a fork to mash the yolks into the smallest pieces possible.

Add the mayonnaise into the bowl and whisk it together with the egg yolks until the mixture is smooth. Add the cilantro, green onion, chopped nacho jalapenos, cumin, chili powder, pepper and salt to the egg mixture.

Mix together. Give it a quick taste test to see if you prefer more salt. Fill the egg whites generously with the egg yolk mixture. There may be a couple egg whites leftover. Top each deviled egg with a slice of nacho jalapeno. Serve with a piece of lime so the juice can be squeezed on top of the egg right before eating.

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2 Reviews

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Gerry on 4.30.2013

They were good deviled eggs, but not nearly as spicy as I had hoped they would be. No “zing” that any of the tasters could detect.

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sandijo on 4.10.2013

By far the best devilled eggs ever!! Loved these!

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